This week’s recipe is a simple one, but oh so important! Does anyone feel like during these months we’re just swatting germs away left and right? This thieves tea is amazing to drink to boost your immune system whether you’re sick or not. It’s a perfect tea to sip on a chilly night.
Grab your favorite warm beverage cup, some hot water, organic honey and your Young Living essential oils (the only ones I recommend for consumption!).
Add honey to the bottom of your cup, add two drops of thieves vitality, one drop of lemon vitality and top with hot water. Stir and enjoy!
This tea is packed with immune boosting support to keep you well this season of germs!
Breakfast is such a hard meal to find yummy, filling recipes, so here's one just for you! There's nothing like a pancake on a chilly day (or any day really!).
Ingredients:
- ¾ cups oats (bonus for sprouted)
- 1 cup of water
- 2 tbsp coconut oil
- ½ cup gluten free 1:1 flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- ½ organic coconut milk
- ¼ cup organic coconut yogurt
- 1 banana, peeled and mashed
- 1 pasture raised egg (bonus from farmers markets or a local farm), slightly beaten
- 1 tablespoon local raw honey
Syrup Topping:
- ½ cup pure organic maple syrup
- 2 drops cinnamon vitality
- 1 drop clove
Directions:
- In a large pan, combine the oats and water. Cook on a medium heat until the oats turn tender and creamy. Stir in your honey and coconut oil and set to one side to cool.
- In another bowl, sift together your flour, baking powder, baking soda and ground cinnamon.
- Add the milk, yogurt and banana to the cooled oats and mix until thoroughly blended. Then beat in the egg. Once this mixture has combined, add it to your dry ingredients and mix again.
- Gently fry in a pan using an oil of your choice. To make the syrup topping, warm maple syrup in a small saucepan and add oils. Then, simply pour over your freshly made pancakes.
Sometimes overnight oats are great to have for breakfast (everyone has a different body that can handle different foods in the morning!) So this is something I would personally do for an afternoon snack!
Ingredients:
- ⅓ cup organic sprouted rolled oats
- ½ cup plant milk (I use gum free coconut milk)
- ¼ cup Organic unsweetened coconut yogurt
- 1 tablespoon chia seeds
- 1 tablespoon organic maple syrup
- 1-2 drops Cardamom Vitality
Directions:
- Add all the ingredients into a jar and stir together until combined.
- Seal jar and place in fridge, letting it soak overnight for a creamy consistency.
- In the morning, top your overnight oats with your favorite toppings (we recommend nut butters, fresh fruit or nuts and seeds) and enjoy the delicious flavors!
Why not sprinkle some NingXia Dried Wolfberries on top, packed with fiber and flavor!
Postpartum hair loss happens to the best of us!
It's caused by changes in the hormone estrogen during and after pregnancy. . In the last trimester of pregnancy, your estrogen levels increase. After childbirth, estrogen levels drop. This causes a large number of hairs to enter the resting phase of hair growth. After a few months, this hair starts to shed.
My friends have experienced different levels of the pp hair situation, myself not as much. I’ve been blessed with a full head of hair, although recently it looks like it’s a bit less around my scalp so I got started with what I know has worked for many women:
Rosemary & Cedarwood & tea tree!
Add 10 drops of rosemary, cedarwood, lavender and tea tree essential oil to a spray bottle with a little witch hazel to combine the oils and water! Spray on wet hair as needed.
Benefits of each specific oil:
- Rosemary
- stimulates proper blood flow to the roots, which strengthens hair from the root up and lowers the likelihood of hair loss.
- Lavender
- supports healthy hair growth
- Cedarwood
- helps to strengthen and encourage the health of your scalp. Stimulates stronger and healthier follicles as well as improve circulation and blood flow.
- Tea Tree
- Anti-bacterial, anti-fungal and anti-inflammatory properties great for treating dandruff while unblocking hair follicles and clearing out dead skin cells so that your hair can grow freely without restriction
Each oil is key in helping to strength and encourage the health of your scalp during your postpartum journey.
When I was younger I used to HATE tomato soup, like with a passion. But as I aged I began to enjoy it, truly I think it was less the actual soup and more the fact that it came from a can with questionable ingredients 😜 this recipe is a lot more fresh and has the added bonus of oils and a delicious dairy free sandwich to go along with it!
Ingredients:
Tomato Soup
- 3 tbsp olive oil or vegan butter (we use Miyokos)
- 1 onion, coarsely chopped
- 1 clove garlic finely chopped (optional)
- 2 containers of (approx. 14oz each) whole peeled tomatoes (when you use canned tomatoes this can leach the BPA out of the cans due to their acidity)
- 1 cups veggie broth, chicken broth or chicken bone broth (we use broth from our local farm)
- 1 – 2 drops Cilantro essential oil (to taste)
- 1 tbsp maple syrup, honey or coconut sugar (to taste)
- 1 tsp sea salt and freshly ground black pepper (to taste)
- fresh cilantro (coriander) leaves (optional for serving)
Grilled Cheese
- 8 slices gluten free bread (if you have a bakery near by, go for that but if not schar is one of the most tasty Gf breads)
- Vegan mayonnaise or softened non-dairy butter (for spreading on the bread)
- 1 – 1½ cups non-dairy shredded cheddar and/or non-dairy mozzarella cheese or non-dairy slices (or 2 slices per sandwich) -we use violife
- 2 – 3 tbsp olive oil or vegan butter (for cooking)
Directions
Tomato Soup
1. In a large soup pot on medium-heat, add the olive oil and onions. Cook for 5 minutes stirring often. Add the garlic, stir and then add the canned tomatoes. Using a potato masher or large spoon break up the tomatoes into large chunks.
2. Pour in the broth and bring the heat to high until the soup starts to simmer. Reduce the heat to medium-low, cover the pot and simmer for approx. 15 – 20 minutes. Stir the soup every few minutes and continue cooking until the onion is soft and the tomatoes have broken down.
3. Once the soup is done you can carefully blend some or all of the soup with a stick blender depending on how chunky you like it. You may need to add a little more broth or water if the soup is a little too thick for your liking. While the soup is cooking, make the sandwiches.
Grilled Cheese
1. Spread a thin layer of mayonnaise (or softened butter/vegan butter) on one side of each slice of bread. Then evenly sprinkle the shredded cheese (or place 2 slices of cheese) on the mayonnaise side of the 4 slices. Place the remaining 4 slices on top of each cheese covered slice with the mayonnaise side down and press gently on each sandwich to help them stick together.
2. In a large frying pan or on a griddle, melt 2 tbsp of butter on medium heat. Gently place the sandwiches in the pan being careful that the cheese stays in place. Cook on one side for 2 – 3 minutes until the bottoms are golden brown.
3. Melt the remaining 1 tbsp of butter in the pan and carefully turn the sandwiches over with a spatula moving them around a little to coat them with the butter. Add more butter if desired. Cook for approx. 1 – 2 minutes longer until the other side is golden brown, and the cheese has melted. Turn heat to lowest setting to keep sandwiches warm until ready to serve.
4. Taste the soup and add a little more sea salt and pepper if desired and serve the soup in bowls. Garnish with a few cilantro (coriander) leaves, if you like. Set the bowls on plates. Place the sandwiches on a cutting board and cut then in quarters or diagonally and set them on the plates with the soup and serve immediately.
